Put aphrodisiacs on your menu this Valentine’s Day

Published: Wednesday, February 13, 2013 at 7:35 a.m.

Last Modified: Wednesday, February 13, 2013 at 7:35 a.m.

Some foods that are considered romantic are featured in Valentine’s Day dinners, while others were considered to be aphrodisiacs by ancient peoples.

Today science is able to validate some (but not all) qualities of foods that might have been considered myth and superstition. It can still be fun to think that some foods can make life a little more, shall we say, interesting.

For the most part, effects from aphrodisiacs are due in large part to the placebo effect, or the psychosomatic belief that there will be results. Many supposed aphrodisiacs are considered as such because of their appearance, shape or origin.

Chocolate is probably one of the most recognized aphrodisiac foods.

Valentine’s Day would not be complete without it. Cocoa contains chemical stimulants that conjure the sort of subtle feelings of well-being, often known as “feel-good” chemicals. Pure chocolate releases dopamine in the pleasure centers of the brain, possibly inducing feelings of excitement, attraction and euphoria. Cacao also contains tryptophan, known to promote a sense of relaxation.

Here’s one that may not come to mind when one thinks of an aphrodisiac: garlic! Although pungent in aroma, garlic contains compounds that increase blood flow, energy and may improve stamina.

When it comes to heat, chile peppers are chock full of capsaicin. This chemical is known to increase circulation to get blood pumping, induce flushed skin and stimulate nerve endings. It also triggers endorphins, which act as natural opiate-like neurotransmitters to promote feelings of euphoria and excitement.

Almond and asparagus are foods that may not strike one as belonging in this category. However, since antiquity almonds have been a symbol of fertility, and the scent of an almond blossom is said to arouse passion.

Asparagus is a source of folate, which may act as a mood enhancer; it also contains other phosphorus nutrients to counteract fatigue and stimulate one’s hormones.

Grapes have always been symbolic of love, fertility and virility. In ancient Greece, there was a tradition to give grape clusters to newlywed couples, in the belief that grape seeds would grant them many children. And of course we must thank Bacchus, the god of wine, for giving us such a tasty beverage.

Rosemary represents fidelity and is often associated with the love goddess Aphrodite, as she was often portrayed holding or wearing a sprig of the woody herb. Scientifically speaking, rosemary may improve circulation and sensitivity to touch.

Rinse the asparagus. Hold it by both ends and bend the stalk until it snaps toward the base. The remaining base is too woody to eat; the rest of the bunch will have about the same length of woody base. Cut all the stalks to the length of the snapped stalk. Discard the bases and cut tender stems into 2-inch pieces.

Add the asparagus to the chicken stock and simmer until bright green and slightly tender. Remove from the stock and dunk into ice water to stop cooking.

Heat a saute pan over mediumhigh heat. When hot, add 3 tablespoons butter. When the butter has melted, add onion, garlic and rosemary. Cook until the onion is translucent.

Add rice and stir until coated with butter. Cook rice until it is lightly toasted, about 5 minutes. Add white wine and cook until evaporated.

Begin adding stock, ladlefuls at a time, making sure that all liquid is absorbed before adding additional liquid. To determine when to add more stock, push your spoon or spatula down the center of the pan. If liquid does not immediately run into the center, add more stock.

Stir risotto continuously, adding stock until rice is al dente.

Add in asparagus tips and stir. Stir in remaining butter and cheese; season with kosher salt and freshly ground black pepper.

Preheat oven to 400 degrees. Line a baking sheet with a Silpat liner or parchment paper.

In a small bowl, mix together almond paste with sugar, ground almonds and 1 egg. Set aside.

In a smaller bowl, beat together remaining egg with cream. Set aside.

Roll out the puff pastry until

about ¹⁄8 of an inch thick. Cut the chilled dough into ¾-inch wide strips. Hold the ends of the strips, twisting in opposite directions. Form the twisted strip in a loose spiral, snail-like shape. Tuck the end beneath the last row. Place onto the prepared baking sheet and top with about 1 tablespoon of the almond paste mixture. Repeat with remaining pastry, storing the pan in the refrigerator to keep cold.

Brush with the tops of the pastries with egg and cream mixture and bake until golden brown, about 10-15 minutes. As soon as the pastries come out of the oven, top with a few chocolate chips and allow to melt. Sprinkle with turbinado sugar.

<p>Some foods that are considered romantic are featured in Valentine's Day dinners, while others were considered to be aphrodisiacs by ancient peoples.</p><p>Today science is able to validate some (but not all) qualities of foods that might have been considered myth and superstition. It can still be fun to think that some foods can make life a little more, shall we say, interesting.</p><p>For the most part, effects from aphrodisiacs are due in large part to the placebo effect, or the psychosomatic belief that there will be results. Many supposed aphrodisiacs are considered as such because of their appearance, shape or origin.</p><p>Chocolate is probably one of the most recognized aphrodisiac foods.</p><p>Valentine's Day would not be complete without it. Cocoa contains chemical stimulants that conjure the sort of subtle feelings of well-being, often known as “feel-good” chemicals. Pure chocolate releases dopamine in the pleasure centers of the brain, possibly inducing feelings of excitement, attraction and euphoria. Cacao also contains tryptophan, known to promote a sense of relaxation.</p><p>Here's one that may not come to mind when one thinks of an aphrodisiac: garlic! Although pungent in aroma, garlic contains compounds that increase blood flow, energy and may improve stamina.</p><p>When it comes to heat, chile peppers are chock full of capsaicin. This chemical is known to increase circulation to get blood pumping, induce flushed skin and stimulate nerve endings. It also triggers endorphins, which act as natural opiate-like neurotransmitters to promote feelings of euphoria and excitement.</p><p>Almond and asparagus are foods that may not strike one as belonging in this category. However, since antiquity almonds have been a symbol of fertility, and the scent of an almond blossom is said to arouse passion.</p><p>Asparagus is a source of folate, which may act as a mood enhancer; it also contains other phosphorus nutrients to counteract fatigue and stimulate one's hormones.</p><p>Grapes have always been symbolic of love, fertility and virility. In ancient Greece, there was a tradition to give grape clusters to newlywed couples, in the belief that grape seeds would grant them many children. And of course we must thank Bacchus, the god of wine, for giving us such a tasty beverage.</p><p>Rosemary represents fidelity and is often associated with the love goddess Aphrodite, as she was often portrayed holding or wearing a sprig of the woody herb. Scientifically speaking, rosemary may improve circulation and sensitivity to touch.</p><p>Rosemary and Asparagus Risotto</p><p>½ pound asparagus 4 tablespoons unsalted butter 1 onion, peeled and diced 2 cloves garlic, peeled and grated 1-2 teaspoons fresh rosemary needles, very finely minced 1 cup short grain rice, such as Arborio 1 cup white wine 4 cups chicken or vegetable stock 1 cup freshly grated Parmesan cheese</p><p>Rinse the asparagus. Hold it by both ends and bend the stalk until it snaps toward the base. The remaining base is too woody to eat; the rest of the bunch will have about the same length of woody base. Cut all the stalks to the length of the snapped stalk. Discard the bases and cut tender stems into 2-inch pieces.</p><p>Add the asparagus to the chicken stock and simmer until bright green and slightly tender. Remove from the stock and dunk into ice water to stop cooking.</p><p>Heat a saute pan over mediumhigh heat. When hot, add 3 tablespoons butter. When the butter has melted, add onion, garlic and rosemary. Cook until the onion is translucent.</p><p>Add rice and stir until coated with butter. Cook rice until it is lightly toasted, about 5 minutes. Add white wine and cook until evaporated.</p><p>Begin adding stock, ladlefuls at a time, making sure that all liquid is absorbed before adding additional liquid. To determine when to add more stock, push your spoon or spatula down the center of the pan. If liquid does not immediately run into the center, add more stock.</p><p>Stir risotto continuously, adding stock until rice is al dente.</p><p>Add in asparagus tips and stir. Stir in remaining butter and cheese; season with kosher salt and freshly ground black pepper.</p><p>Quick Chocolate Almond Danish</p><p>1 (10-ounce) can almond paste 2 tablespoons granulated sugar ¹∕ ³ cup finely ground almonds 2 eggs 3 tablespoons heavy cream 1 box frozen puff pastry, thawed but chilled (preferably all-butter pastry) 1 cup good-quality bittersweet chocolate chips Turbinado (or raw) sugar, for finishing</p><p>Preheat oven to 400 degrees. Line a baking sheet with a Silpat liner or parchment paper.</p><p>In a small bowl, mix together almond paste with sugar, ground almonds and 1 egg. Set aside.</p><p>In a smaller bowl, beat together remaining egg with cream. Set aside.</p><p>Roll out the puff pastry until</p><p>about ¹⁄8 of an inch thick. Cut the chilled dough into ¾-inch wide strips. Hold the ends of the strips, twisting in opposite directions. Form the twisted strip in a loose spiral, snail-like shape. Tuck the end beneath the last row. Place onto the prepared baking sheet and top with about 1 tablespoon of the almond paste mixture. Repeat with remaining pastry, storing the pan in the refrigerator to keep cold.</p><p>Brush with the tops of the pastries with egg and cream mixture and bake until golden brown, about 10-15 minutes. As soon as the pastries come out of the oven, top with a few chocolate chips and allow to melt. Sprinkle with turbinado sugar.</p><p>Reach Season Stepp at season28@aol.com.</p>